Lemon White Chocolate Chip Cookies

Ingredients:

• 2 and 1/4 cups premium flour
• 1 teaspoon of baking soda
• 3/4 tsp cream of tartar
• 1/4 teaspoon salt
• 165 g unsalted butter, room temperature
• 1 cup of sugar
• 1 tbsp finely grated lemon zest (from 2 lemons) + 1 tbsp freshly squeezed lemon juice
• 2 large eggs
• 0.5 tsp vanilla extract
• 1.5 tbsp. white chocolate granules

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, cream of tartar, and salt.
2. In a large bowl, beat the butter, sugar, and lemon zest with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two additions and mix until the dough forms. Using a wooden spoon, fold in the white chocolate chips.
3. Drop the batter onto the prepared baking sheets, 1 tablespoon at a time, in mounds, about 5 cm apart. Bake, rotating the baking sheets halfway through, for 10-12 minutes. Let cool on the baking sheets for 3-5 minutes, then transfer to a wire rack and cool completely.